• Cook 1 (20 oz.) package of tortellini according to package directions in a pot of salted water; drain.
• In a large skillet (12” or larger) over medium-high heat add 1 tablespoon olive oil and brown 1 lb. Italian sausage, breaking it up with the back of a wooden spoon until cooked through and no longer pink, about 5 minutes. Transfer crumbled sausage to a paper towel lined plate.
• Add 1 chopped shallot to the skillet and cook until golden brown and fragrant; about 2 minutes. Season with a pinch of salt and pepper.
• Add 1 (24 oz.) jar marinara sauce and ½ cup heavy cream, mixing to fully combine then bring to a simmer.
• Add 1 package (or 4 cups) baby spinach and return the sausage to the skillet. Toss gently and cook until spinach has wilted.
• Transfer cooked tortellini to skillet and toss to fully combine. Finish by topping with ½ cup grated Parmesan cheese and a drizzle of balsamic vinegar, if desired.

SERVING SUGGESTIONS

• Serve with a Caesar salad kit and crusty bread or breadsticks.

SWAP SUGGESTIONS

• Vegetarian: Remove sausage and cook otherwise as directed.
• Protein: You can swap the pork sausage for any ground protein. (ground beef, chicken, turkey, etc.)
• Dairy free: This recipe can successfully be made by eliminating the cream and selecting a filled tortellini that doesn’t include cheese.

WEEKEND PREP / MAKE AHEAD

• Chop shallot in advance and store in an airtight container for up to 5 days.